UC  SOUTHERN  REGIONAL 


LIBRARY  FACILITY 


AA    000  730  918  "d"""" 

United    States    Food    Administration 

If  JUfil3!938l 


FOOD  questions'" 


y^ 


Washington,  D.  C. 

July,  igiS 


WASHINGTON 

GOVERNMENT  I'KINTING  OFFICE 

1918 


IMPORTANT  NOTICE! 


.Readers  of  this  book  are  reminded  that  con- 
ditions and  situations  referred  to  may  change 
at  any  moment — may,  indeed,  have  changed 
while  the  book  was  in  the  press. 

'' Conservation  of  food  must  be  adjusted  to 
meet  necessities  from  time  to  time,  for  neither 
production  nor  Alhed  demands  are  constant 
factors,  nor  can  any  of  these  factors  be  antici- 
pated for  long  periods  in  advance  in  the  dis- 
turbed conditions  in  which  we  at  present  live." 
U.  S.  Food  Administration. 


URL 


FOOD  OUESTIONS  ANSWERED. 


ADiVflNISTRATION. 

1.  WJiat  is  tne  United  States  Food  Administration? 

A  Government  organization  created  as  a  war  measure  to 
meet  all  food  problems,  national  and  international. 

2.  How  was  it  created? 

Congress  gave  the  President  posver  to  create  it  by  Execu- 
tive order. 

3.  When  was  it  created? 

August  10,  1917. 

4.  What  work  ivas  begun  he  fore  this  date? 

On  May  17,  1917,  the  President  requested  Mr.  Herbert 
Hoover  to  take  over  the  proposed  task  of  food  administra- 
tion, and  on  June  12,  1917,  he  urged  Mr.  Ploover  to  1)egin 
asscmbhng  the  voluntary  forces  of  the  country  to  save  food. 

5.  What  is  the  purpose  of  the  Food  Administration? 

(a)  To  secure  sufficient  food  for  our  civilian  pojjulation,  for 
our  soldiers  and  sailors,  for  the  soldiers  and  civilians  of 
our  associates  in  the  war. 

(h)  To  maintain  an  even  supply  of  essential  foods. 

(c)  To  stabilize  prices  by  abolishing  speculation,  hoarding, 
and  profiteermg. 

6.  W?Mt  docs  the  Food  Administration  aslc  of  the  American  people? 

To  save  wheat;  to  save  meat;  to  siave  sugar;  to  save  fats; 
to  save  transportation;  to  eliminate  waste;  to  substitute 
other  foods  for  those  we  are  asked  to  save;  to  eat  only  as 
much  as  we  need. 

7.  How  can  these  things  he  accomplished? 

By  increased  production,  proper  distribution,  control  of 
e.xports  and  checking  of  speculation;  1)ut  chiefly  ])y  the 
voluntary  effort  of  every  man,  woman,  and  child  in  the 
I'nited  States. 

8.  Is  the  entire  vjorlc  of  the  Food  Administration  done  from  the  cen- 

tral office  in  Washington? 

No;  the  work  is  (leccntralized.  Every  State  has  its  own 
Eederal  Kood  Administrator  recomniended  ])y  Mr.  Hoover 
and  appointed  l)y  tlie  Presi(kMit. 

3 


4  FOOD  QUESTIONS  ANSWERED. 

9.    WJiai  is  tJie  meaning  of  the  term  " decentralized"  f 

Kcmoving  some  of  the  functions  of  an  organization  from 
tlie  central  authority  to  local  authorities. 

10.  Why  can  not  all  administrative  xoorls:  he  done  in  Washington  f 

Because  State  laws  and  local  conditions  vary  so  greatly  that 
those  who  Imow  local  conditions  can  administer  to  better 
advantage;  hut  the  central  authority  and  the  decision  of  all 
policies  remain  there. 

11.  How  is  the  worlc  in  each  State  decentralized? 

Through  the  appointment  by  its  Federal  Food  Adminis- 
trator of  a  county  chairman  or  administrator  for  each  county. 

12.  What  assistants  has  the  Federal  Food  Administrator  in  his  tvorJc? 

State  and  county  administrators  are  aided  by  home  eco- 
nomic directors;  by  merchant  representatives,  who  look  after 
the  stores;  by  hotel  chairmen,  who  supervise  hotels  and  res- 
taurants; by  library  directors,  who  render  service  tlirough  the 
public  libraries;  by  educational  directors;  by  enforcement 
aids;  by  various  staff  members  for  commodities  of  local 
importance. 

13.  Do  the  Federal  Food  Administrators  of  the  various  Staies  l-ee/p  in 

touch  with,  the    United  States   Food  Administration  in    Wash- 
ington f 
Yes. 

14.  Tlowf 

By  frequent  conference  and  constant  interchange  of  infor- 
mation relating  to  national  policies  and  local  conditions. 

15.  What  salaries  are  received  hy  the  United  States  Food  Administrator 

and  the  Federal  Food  Administrators  of  the  different  States  f 

They  receive  no  salaries;  they  give  their  services  to  the 
Government. 

16.  Why  does  the   Food  Administration  seem  to  change  its  j>olicy  in 

many  of  its  rulings  f 

Because,  although  the  purpose  remains  the  same,  new 
factors  constantly  arise  in  our  present  disturbed  condition 
which  make  necessary  a  readjustment  of  method  and  policy 
to  that  purpose. 

BEEF. 

17.  Why  is  heef  one  of  the  meats  we  are  aslted  to  save  for  the  allies? 

Because  it  is  a  concentrated  food  to  which  the  inhabitants 
of  the  allied  nations  are  accustomed. 

18.  Is  there  a  shortage  of  heef  in  Furopef 

Yes;  particularly  in  France. 


FOOD   QUESTIONS    ANSWERED.  5 

19.  Why  is  it  difficult  to  raise  cattle  there 9 

Because  of  lack  of  men  to  tend  <:^tt1.c,  sliorta2;e  and  high 
price  Oi"  food,  tiie  diverriion  of  Ian;;  wom  pasture  to  cultivated 
•     fields. 

20.  Wly  is  cattle  shortage  particularly  serious? 

Becau:e  when  herds  are  de])leted  it  takes  years  to  buikl 
them  agiiiu. 

BREAD. 

21.  Is  hread  as  important  to  the  American  as  to  the  Frenchman  f 

No;  onl}'  9^  per  cent  of  the  average  American  income  spent 
on  food  goes  to  bread  and  flour,  and  these  articles  form  onlv 
39  per  cent  of  the  average  iVmerican  diet. 

22.  How  important  is  bread  to  the  Frenchman? 

It  is  the  basis  of  his  nourishment;  bread  constitutes  52  per 
cent  of  the  total  food  consumption  during  normal  times  in 
France. 

23.  Is  European  bread  now  made  of  wheat  flour  entirely? 

No;  it  is  heavily  admixtured. 

24.  Why  is  bread  cheaper  in  England  than  in  the  United  States? 

Because  the  British  Government  has  subsidized  the  bread. 

25.  IIovj  much  does  it  cost  the  British  Government? 

S200,000,000  annually. 

26.  Is  not  this  money  ultimately  obtained  by  taxation? 

Yes. 

27.  Is  corn  meal  used  in  the  Army? 

Yes.     Sometimes  it  is  mixed  with  wheat  flour  and  some- 
times used  without  wheat,  to  make  corn  bread.    Corn  bread 
is  served   at  different   periods    as  a  change  from  the   bread 
ordinarily  supplied. 
2S.  Are  other  cereals  just  as  nourishing  as  wheat? 

Generally  speaking,  yes. 
20.    What  is  the  advantage  of  ordering  bread  2.'^  hours  in  advance  at 
the  stores? 

The  baker  or  grocer  can  then  estimate  correctly  llie  amount 
of  bread  to  have  on  hand,  and  thus  eliminate  waste. 
.'JO.    What  percentage  of  the  bread  bal:ed  in  the   United  States  is  baked 
at  home?  ^ 

Sixty  per  cent  is  home  baked. 
'.')\.  Does  the   Food  Administration  require  commercial  baJccrs  to   xsr 
wlieat-flour  tubstitutes  in  bread  and  rolls? 

Yes.     The  regulation  of  May  3,  1918,  required  25  per  (cii'.  ' 
substitute  with  75  per  cent  wheat. 


6  FOOD   QUESTIONS  ANSWERED. 

32.  lT7n/  lias  the   Food  Administration  standardized  the  size  of  the 

hal'ery  loaf  of  bread? 

To  reduce  the  cost  of  baking  and  distributing,  to  give  the 
public  a  square  deal,  and  to  fix  competition  upon  pried. 

33.  What  are  the  standard  weighs  of  bread  loaves? 

Three-fourths  of  a  ])ound,  1  pound,  IJ  pounds,  2  pounds, 
and  other  pound  weights. 

34.  Why  does  the  Food  Administration  advocate  the  use  of  the  ^-jpound 

loaf? 

As  a  wheat  conservation  measure  in  the  hope  that  the 
f-pound  loaf  may  be  made  to  do  the  work  the  1-pound  loaf 
did  before. 

35.  How  many  1 -found  loaves  of  bread  can  be  made  from  a  barrel  of 

flour? 

Two  hundred  and  sixty  loaves. 

36.  Is  graham  bread  a  wheat  bread,? 

Yes;  but  it  also  contains  26  per  cent  bran,  shorts,  and  mid- 
dlings, which  are  included  in  the  list  of  wheat-flour  sub- 
stitutes for  bakers. 

37.  What  is  whole-wheat  bread? 

Bread  which  contains  varying  quantities  of  bran,  shorts, 
or  middlings. 

38.  May  graham  bread  and  whole-wheat  bread,  be  used  on  wheatless 

days? 

As  a  general  rule,  no.  Some  public  eating  places  can  not 
well  do  without  these  and  Victory  bread,  but  in  the  home,  no 
wheat  should  be  eaten  on  wheatless  days. 

39.  What  is  Victory  bread? 

Bread  baked  with  the  percentage  of  admixture  required  by 
the  Food  Administration. 

40.  What  other  cereals  can  be  mixed  with  wheat  to  malce  Victory  bread? 

Bakers  are  allowed  to  use  bran,  shorts,  and  middlings,  corn 
flour,  corn  meal,  edible  corn  starch,  hominy,  corn  grits,  barle^^ 
flour,  rolled  oats,  oatmeal,  rice,  rice  flom",  buckwheat  flour, 
potato  flour,  sweet  potato  flour,  milo,  kaffir,  and  feterita  flours 
and  meals,  soya  bean  meal,  peanut  meal,  tapioca  or  cassava 
flour,  taro  flour,  banana  flour,  and  other  products  of  a  similar 
nature  which  may  be  used  in 'baking.  See  answer  to  No.  183 
for  household  list. 

41.  May  bread  made  entirely  of  graham  flour  or  whole-wheat  flour  be 

called  Victory  bread? 

Yes,  if  it  contains  25  per  cent  of  bran,  shorts,  and  mid- 
dlings. 


FOOD   QUESTIONS  ANSWERED.  7 

42.  Was  ryejlour  used  in  making  Victory  hread? 

Yes,  until  March  31,  when  it  was  Avithdrawn  from  the 
substitute  list  because  a  shortage  of  rye  flom*  for  r3'e-bread 
bakhig  was  threatened. 

43.  IIoiD  else  may  the  name  "  Victory''  he  used? 

The  name  "  Victory"  may  also  be  given  by  baker.^  to  sweet 
yeast-dough  goods,  crackers,  biscuits,  cakes,  pies,  fried  cakes, 
and  pastry,  provided  one-third  of  their  flour  or  meal  content 
consists  of  wheat-flom"  substitutes. 

CALORIE. 

44.  WJiat  is  a  calorie? 

The  amount  of  heat  needed  to  raise  the  temperature  of 
1  pound  of  water  4"^  Fahrenheit. 

45.  How  can  we  think  of  a  calorie? 

As  a  imit  of  measiu-ement,  just  like  a  foot  or  a  quart  or  a 
pomid. 

46.  ^Vllat  does  a  caloi'le  measure? 

Heat  energy. 

47.  What  is  a  unit  of  energy? 

Another  name  for  calorie. 

48.  What  food  value  does  the  calorie  measure? 

Its  fuel  yalue  to  the  body. 

49.  7.S-  it  possible  to  have  the  right  number  of  calories  in  the  diet  and 

yet  not  have  the  proper  diet? 

Yes;  the  calorie  amount  may  not  be  properly  distributed 
among  the  different  classes  of  food  necessary  for  the  bod}^. 

50.  What  are  these  classes  of  food? 

See  answers  to  questions  191  and  210. 

51 .  What  are  daily  calorie  needs? 

For  a  workingman '. 3,500  to  4,000 

For  an  active  woman 2,800  to  3,000 

Far  a  Redentary  man 2,200  to  2,800 

For  a  sedentary  woman 1,800  to  2,300 

Youth,  M  to  16  years 1,500  to  3,200 

52.  Tfov)  many  calories  dors  a  soldier  need  daily? 

Four  thousand. 

CANDY. 

53.  How  much  money  is  spent  annually  in  the  United  States  for  candy? 

About  8400,000,000.  This  is  almost  double  tlie  amount 
needed  to  keep  Belgium  supplied  with  food  for  a  year. 

54.  Ought  children  to  give  up  candy? 

'^riiey  may  well  do  so,  if  tliey  get  the  sugar  they  need  from 
other  sources. 


8  FOOD  QUESTIONS  ANSWEEED. 

55.  IJ\ve  do  cat  candy,  toliai  kind  ought  we  to  confine  ourselves  to? 

Conservation  candies,  such  as  chocolate-covered  nuts  and 
fruits,  candies  with  corn  sirup,  honey,  maple  sirup,  or  molasses. 
The  object  is  to  save  the  cane  and  beet  sugar. 

56.  Is  there  plenty  of  chocolate  f 

Yes;  there  is  plenty  of  unsweetened  chocolate;  it  is  a  pure 
and  wholesome  food. 

CANNING. 

59.    WJiat  is  the  object  of  canning  vegetables  at  home? 

To  use  more  perishables  in  place  of  staples  and  to  save 
transportation. 

58.  May  we  use  sugar  for  canning  fruits? 

Yes,  a  limited  amount.  But  you  are  urged  to  can  as  nmch 
as  possible  without  sugar. 

59.  Miist  our  sugar  allowance  be  made  to  cover  canning? 

No.  This  is  for  normal  household  use.  A  limited  additional 
amount  for  canning  will  be  available.  Ask  your  local  Food 
Administrator. 

60.  Is  canning  fruits  making  a  wise  use  of  sugar? 

Yes.  It  prevents  waste  of  fruit,  furnishes  a  concentrated 
and  palatable  food  for  winter. 

61.  Can  fruits  be  canned  without  sugar? 

Yes.  And  sugar  may  be  added  later  in  the  year  v^dien  it  is 
more  plentiful. 

CHEESE. 

62.  Why  are  we  not  asked  to  save  cheese? 

Because  we  have  a  plentiful  supph^  on  hand  in  addition  to 
that  needed  for  exports. 
G3.  How  much  cheese  did  we  imyort  in  191 /i? 

An  average  of  over  5,000,000  pounds  ever}^  month,  almost 
entirely  fancy  varieties. 

64.  How  much  did  loe  import  in  August,  1917? 

Half  a  million  pounds. 

65.  What  is  the  food  value  of  1  pound  of  cheese? 

American  cheese  contains  130.6  grams  protein,  162.8  grams 
fat,  1.35  grams  carbohydrates,  and  furnishes  2,055  calories 
(according  to  Atwater  and  Bryant).  It  equals  1  pound  of 
fat  meat  in  energy  value. 

66.  Is  cheese  made  of  whole  milk  or  skim  milk? 

Most  of  it  is  made  of  whole  milii. 


FOOD   QUESTIOXS   ANSWEEED.  9 

67.  Siiicc  the  hutter  supply  is  somewTiat  limited,  why  not  make  cJ>ee.^e 

of  shim  milk  and  use  cream  for  hutter  production? 

Because  cheese  is  made  when  there  are  such  quantities  of 
milk  on  hand  that  all  of  it  could  not  be  put  on  the  market 
or  consumed  as  milk  or  butter.  It  is  really  a  by-product  of 
the  dairy  industr}'. 

68.  ^Vhat  per  cent  of  the  milk  produced  is  made  into  hutter  and  what 

per  cent  goes  into  cheese? 

42  per  cent  to  butter,  5  per  cent  to  cheese. 

69.  What  is  cottage  cheese  made  of? 

Skim  milk,  buttermilk,  or  sour  milk, 

70.  Is  cottage  cheese  nourishing  food? 

Yes.  It  is  rich  in  protein,  and  in  price  it  is  one  of  the 
cheapest  protein  foods  now  available. 

71.  What  does  a  pound  of  cottage  cheese  represent  as  protein  value  in 

terms  of  other  foods? 

One  pound  cottage  cheese  is  equivalent  to — 
1.27  pounds  sirloin  steak. 
1.37  pounds  chuck  rib  beef. 
1.53  pounds  fowl. 
1.46  pounds  fresh  ham. 
1.58  pounds  loin  pork  chop. 

72.  What  other  products  are  made  of  sour  milk  or  huttermilk? 

Skim-milk  cheese,  hard  cheese,  sour-milk  drinks,  all  of 
which  are  wholesome,  casein  and  milk  sugar. 

73.  What  place  has  cheese  in  the  diet? 

It  is  a  substitute  for  meat,  and  shoidd  be  eaten  as  a  dish 
instead  of  a  tidbit. 

CHILDREN. 

74.  Should  children  obey  the  instructions  issued  by  the  Food  Adminis- 

tration ? 

Yes.  These  instructions  are  based  on  sound  principles 
of  hcaltli  and  take  the  s]iccial  needs  of  the  child  into  con- 
sideration. The  Food  Administration  constantly  em])hii- 
sizes  the  fact  that  children  should  be  properly  nourished. 

75.  Should  children  have  hutter? 

They  should. 

76.  Should  children  have  milk? 

It  is  essential  that  children  be  given  plenty  of  whole  milk. 

77.  Should  fruit  and  vcgetahles  he  included  in  the  child's  diet? 

Children    should    have    either    fruit    or    vegetables,    prefer- 
ably both,  every  day.     A  healthy  chihl  between  3  and  6  may 
have  almost  any  vegetable  that  he  will  chew  thoroughly. 
70681°— 18 2 


10  FOOD  QUESTIONS  ANSWERED. 

7S.  Do  cliildren  need  sweets? 

They  need  some  form  of  sugar  in  their  diet. 
79.    Where  else  besides  in  candy  can  cliildren  get  sugar? 

In  fruits,  especially  in  the  dried  ones,  and  in  fruit  pastes, 
jams,  jellies,  honey,  corn  sirups,  and  maple  sugar;  also  from 
cereals  and  other  foods  with  which  sugar  is  commonly  used. 
SO.  Ought  children  to  give  wp  soda  water  and  other  sweet  drinlcs? 
Yes;  or  their  use  should  be  greatly  cut  down. 

81.  IIow  much  milk,  sugar,  fats,  and,  meat  should  childreji  have  daily? 

Child  of  10— Milk,  1  pint. 

Sugar,  3  ounces. 
Fats,  2  ounces. 
Meat,  4  ounces. 

CONSERVATION. 

82.  What  does  conservation  mean? 

"The  preservation  of  our  natural  resources  for  econom- 
ical use,  so  as  to  secure  the  greatest  good  to  the  greatest 
number." 

83.  How  can  vje  conserve  food? 

By  reducing  consumption;  by  cutting  out  waste;  by  using 
some  other  foods  in  place  of  the  foods  we  are  asked  to  save; 
by  using  local  products  and  thus  saving  transportation. 

84.  Is  it  true  that  many  people  eat  too  much? 

Probably  30  per  cent  of  American  people  either  eat  or  take 
into  their  kitchens  much  more  food  than  is  necessary. 

85.  Does  the  Food  Administration  object  to  teas  and  refreshments  at 

parties  ? 

Not  if  conservation  rules  are  observed;  but  as  a  general 
principle  of  thrift  it  does  not  encourage  the  habit  of  eating 
between  meals. 

86.  How  can  those  people  who  neither  waste  nor  eat  too  much  help  the 

Food  Administration? 

By  substituting  foods  that  are  plentiful  for  the  wheat,  meat, 
fats,  and  sugar  that  are  needed  for  shipping  overseas. 

87.  How  can  I  find  out  about  these  problems? 

By  writing  to  the  Federal  Food  Administrator  in  your  State 
for  the  free  publications  of  the  United  States  Food  Admin- 
istration. 

88.  What  are  these  imhlications? 

Brief  statements  of  Food  Administration  policies  and  their 
application  to  current  phases  of  the  conservation  movement. 

89.  Is  food  conservation  really  necessary? 

So  necessary  that  we  may  lose  the  war  unless  we  conserve. 


FOOD   QUESTIONS   AI-TSWEP.ED.  11 

90.  WJiy  is  food  conservation  necessary? 

Because  men  hare  been  withdrawn  from  farm  and  field 
to  fight;  because  great  food  supplies  have  been  sunk  by  sub- 
marines or  destroyed  in  battle;  because  there  is  vastly  in- 
creased demand  for  food  for  soldiers  and  war  workers;  because 
through  good  and  bad  seasons  reserves  must  be  built  up 
against  tiie  lean  years. 

91.  IIow  has  the  wheat  crop  in  France  been  affected  f 

It  has  fallen  off  more  than  half. 

92.  What  is  the  bread  ration  in  France? 

IOt  ounces  daily  per  person,  with  constant  possibility  of 
being  lowered. 

93.  What  is  the  situation  in  France  in  regard  to  other  supplies? 

France  is  producing  1  gallon  of  milk  \Eliere  she  formerly 
produced  2h.     Oils,  fats,  eggs,  and  meat  are  scarce. 

94.  What  is  the  irresent  situation  in  Italy? 

There  is  extreme  need  of  cereals,  meat,  and  fats. 

95.  Ilovj  dependent  is  England  on  foreign  countries  for  cereals? 

She  has  to  import  three-fifths  of  the  cereals  needed. 

96.  What  ore  the  f resent  needs  in  England? 

Meats,  fats,  dairy  products,  sugar,  and  cereals  are  urgently 
needed. 

97.  Why  is  American  help  vitally  necessary? 

Because  America  is  nearest  and  best  able  to  supply  food 
witli  the  least  exposure  to  submarines. 

98.  Is  not  the  sejiousness  of  the  food  situation  exaggerated? 

It  is  not;  food  is  essential  to  winning  the  war.  A  1-ounce 
slice  of  bread  wasted  is  a  bullet  thrown  away;  to  waste  food 
is  treason  to  cause  and  country. 

99.  Have  the  other  warring  nations  heen  forced  to  practice  food  conser- 

vation? 

Yes;  if  Germany  had  not  done  so  she  would  have  been 
defeated  long  ago. 

100.  ]\7iy  is  the  houselceeper  asked  to  help  shoulder  the  burden  of  conser- 

vation? 

Because  so  niudi  of  I  lie  food  raised  in  this  country  passes 
through  her  liands. 

101 .  J/oii'  can  the  little  that  one  person  can  do  hdp? 

Tiie  little  that  one  person  can  dd,  iiuihiprKMl  hy  the  mil- 
lions of  holpers,  mounts  up  to  vast  sums. 

102.  What  are  some  figures  showing  the  results  from  small  da'hj  savings? 

One  1 -ounce  slice  of  bread  saved  each  day  in  tiio  22,000,000 
homes   of   the   country   would    total   9,fi2.'i,000   |)oun(l    loa  ■.  <  s 
saved  a  week — aj)|)roxitnateIy  y)."),()4.S  bari'cls  of  Hour  sa\('{i 
One  oun.'o  of  sugar  saved   a   day  would    lota!   a'oout  20, 7. in 
bairels  i-a  .  cd  a  week. 


12  FOOD  QUESTIONS  ANSWERED. 

103.  ^yiU  the  small  individual  savings  actually  get  to  the  Allies  and 

help  win  the  war? 

Unquestionably,  yes.  Every  time  you  cat  a  wheat  substi- 
tute it  is  exactly  as  if  you  stretched  out  your  hand  and  gave 
the  wheat  you  have  saved  to  some  fighter  or  worker  in  trench 
or  field  or  factory  "over  there." 

104.  Why  does  the  Food  Administration  asTc  a  person  with  plenty  of 

money  to  refrain  from  buying  more  food  than  is  absolutely 
necessary  for  health? 

Because  it  is  a  patriotic  duty  to  eat  only  what  is  needed 
for  health  so  that  food  may  be  saved  to  help  win  the  war. 

105.  ^yhy  is  it  insufficient  to  say  ' '  I've  always  saved  all  the  food  I  can  f" 

Because  to-day  it  is  not  only  saving  but  substitution  which 
is  necessary 

106.  But  will  not  foodstuffs  spoil  at  the  grocer's  if  people  do  not  buy 

them? 

A  grocer  orders  supphes  according  to  the  demand.  If  you 
constantly  decrease  your  demand  for  certain  things  he  will 
reduce  his  supphes  by  that  much. 

107.  yVhai  are  the  foods  whicli  we  must  especially  save? 

Wheat — ^Meat — Sugar — Fats. 

108.  Why  must  we  send  these  particular  foods? 

Because  they  contain  the  most  concentrated  nourishment 
m  the  most  easily  shippable  form. 

CORN. 

109.  What  American  crop  is  the  most  valuable,  measured  by  its  food 

value  and  production  per  acre? 

Corn.  One  acre  of  corn  gives  nearly  150  pounds  of  digestible 
protein  and  more  than  3,000,000  units  of  energy 

110.  Why  did  we  not  send  much  corn  to  the  Allies  at  first? 

Partly  because  they  lacked  the  faciUties  to  handle  it,  and 
partly  because  they  were  unfamiliar  with  it  and  unready  to 
take  a  strange  foodstuff. 

111.  Are  we  shipping  mucli  corn  now? 

As  much  as  possible. 

112.  Is  it  true  thai  corn  meal  does  not  Iceep  well? 

It  does  not  keep  as  well  as  wheat. 

113.  Why  do  the  Allies  taJce  corn  now? 

Because  they  have  been  educated  to  the  use  of  corn. 

114.  In  what  form  is  corn  shipped? 

In  the  grain,  as  flom-,  and  as  meal 

115.  Why  is  corn  so  important? 

Because  it  is  valuable  food,  with  food  by-products  such  as 
corn  oil,  sugar,  and  starch;  it  is  a  good  substitute  for  wheat, 
and  a  splendid  feed  for  live  stock. 


FOOD  QUESTIONS  ANSWERED.  13 

116.  Is  corn  as  nutritious  as  wheat?  , 

Yes. 

117.  ^yl^at  are  the  various  corn  foods? 

Corn,  corn  meal,  corn  flour,  cornstarcL,  corn  sirup,  corn  oil, 
hominy,  grits,  samp. 

DAIRY  PRODUCTS. 

lis.    Vi'Tiat  are  the  dairy  products? 

Milk,  cream,  butter,  cheese,  etc. 

119.  Vi'hat  are  the  distinctive  qualities  ofmilJ^,  lutter,  and  cheese? 

Milk  is  called  a  "perfect  food"  because  it  contains  all  the 
food  elements  in  nearly  the  right  proportion  for  proper  nutri- 
tion and  in  the  most  digestible  form;  butter  is  probably  the 
most  attractive  fat  and  is  100  per  cent  digestible;  cheese  has 
high  protein  value  and  is  a  good  substitute  for  meat. 

120.  ^VhlJ  is  the  number  of  dairy  cattle  in  Europe  diminishing? 

Because  Europe  has  had  to  eat  many  dairy  animals; 
because  shortage  of  labor  has  reduced  fodder  and  help  nec- 
essary for  the  herds;  and  shortage  of  shipping  has  limited 
the  amount  of  imported  fodder. 

121.  Why  do  the  Allies  turn  to  us  for  dairy  products? 

Because  supphes  reaching  them  from  Scandinavia,  Hol- 
land, and  Switzerland  arc  now  largely  cut  off,  and  shipping 
can  not  be  provided  to  bring  food  from  Austraha  and  Xew 
Zealand. 

122.  Why  should  v:e  cncoumge  our  dairy  industry? 

Because  children  need  plenty  of  milk  and  butter;  because 
the  world  faces  a  shortage  of  milk  and  butter;  and  because 
dairying  is  fundamental  in  much  of  our  agriculture. 

123.  How  can  we  use  dairy  products  i^iost  wisely  1 

By  using  butter  only  on  the  table;  by  using  more  sldm 
and  sour  milk  and  more  whole  milk;  by  wasting  no  milk' 
or  butter. 

124.  May  we  use  ice  cream  freely? 

Ice  cream  is  a  healthful  food  and  offers  an  excellent  way 
of  using  milk  products.  But  it  contams  sugar,  which  is 
one  of  the  foods  wo  wish  to  save.  Patronize  dealers  who  use 
corn  sirup  and  honey  in  place  of  sugar,  and  when  making 
it  at  home,  always  use  sugar  substitutes. 

125.  JIow  much  huttrr  and  cheese  did  we  export  to  England,  France,  and 

Italy  before  the  beginning  of  the  war? 

An  average  of  724,522  pounds  of  butter  and  1,070,777 
pounds  of  cheese  per  year. 


14  FOOD   QUESTIONS  ANSWEEED. 

126.  Have  our  exports  of  these  commodities  increased? 

Yes.     We  sent  to  these  countries  during  our  first  year  in  the 
war,  April  1,  1917,  to  April  1,  1918: 
Butter,  9,506,506  pounds. 
Clieese,  28,721,385  pounds. 

127.  What  about  our  expoHs  of  condensed  milkf 

The  average  yearly  exports  to  England,  France,  and  Italy 
before  the  war  was  400,890  pounds.  During  our  first  year  in 
the  war,  April,  1917,  to  April,  1918,  wo  exported  299,576,626 
pounds  of  condensed  milk  to  these  countries. 

DEALERS. 

128.  Does  the  Food  Administration  ask  the  cooperation  of  dealers  and 

handlers  of  foodstuffs  ? 

Yes;  everyone  from  producer  and  dealer  to  consumer  is 
asked  to  cooperate. 

129.  What  have  food  merchants  done? 

Representatives  of  all  branches  of  food  merchandising  in 
the  country  have  conferred  with  the  administration  and 
pledged  their  loyal  support. 

130.  How  is  the  problem  of  distribution  dealt  with? 

By  conference  and  by  licensing,  and  by  certificates. 

131.  What  is  accomplished  bij  conference? 

The  members  of  a  trade  agree  on  fair  prices  and  practices; 
they  agree  to  make  short  stocks  go  as  far  as  possible,,  and 
to  keep  supply  stead}^  and  prices  even. 

132.  How  have  co-mmercial  enterprises  helped  in  food  conservation? 

1.  Grocers  have  limited  sales  and  urged  use  of  substitutes. 

2.  Butchers  have  limited  sales  and  have  meatless  days  when 
required. 

3.  Bakers  have  had  profits  kept  down  to  prewar  basis. 
They  have  been  cut  in  fancy  breads,  pastries,  etc.,  and  they 
are  making  Victory  products.  The  prices  of  the  ingredients 
of  bread  have  risen  150  per  cent,  but  price  of  bread  less  than 
50  per  cent. 

4.  Hotel  men  have  helped  to  observe  wheatless,  meatless, 
and  porkless  days  when  required,  and  have  conserved  in 
every  way. 

5.  Confectioners  have  been  cut  down  to  50  per  cent  of  their 
normal  amount  of  sugar, 

6.  Flour  millers  have  done  away  with  all  gradings  and 
done  away  with  "fancy"  flours.  They  all  mill  on  the  same 
basis. 


FOOD   QUESTIONS   AXSWERED.  15 

133.  What  metTiods  of  economy  Jiave  been  successfully  practiced  in  tliese 

businesses  f 

The  "cash-and-carry"  plan;  standardizing  prices  and 
profits;  ehmmating  waste;  ehminating  duplication  of  serv- 
ice; shortening  store  hours. 

134.  How  can  the  housewife  help  the  merchant  in  other  ways? 

By  patronizing  stores  wliich  display  the  merchants'  pledge; 
b}^  reporting  unreasonable  charges  to  her  county  or  St;it'3 
Federal  Food  Administrator,  who  will  take  action  under  tlio 
law. 

135.  Wliat  is  the  merchants^  pledge? 

"We  pledge  ourselves  to  give  our  customers  the  benefit  of 
fair  and  moderate  prices,  selling  at  no  more  than  a  reasonable 
profit  above  cost  to  us." 

EGGS. 

136.  Wliat  has  been  the  effect  of  usiny  eggs  widely  in  place  of  meat? 

It  has  put  great  pressure  on  stocks  of  storage  and  fresh  eggs. 

137.  How  has  tMs  pressure  been  met? 

By  cold-storage  regulation,  and  by  prohibiting  for  a  time  the 
sale  or  slaughter  of  hens. 

138.  How  else  has  this  pressure  been  met? 

Bakers,  confectioners,  and  stewards  have  used  (hiod  and 
frozen  eggs. 

139.  What  hind  of  eggs  are  dried  and  frozen? 

Fresh  eggs  with  shells  damaged  in  transit. 

140.  How  are  these  eggs  handled? 

They  are  broken  into  clean  containers,  all  bad  eggs  discarded, 
and  the  contents  of  the  good  eggs  are  quickly  frozen  or  (lii(Ml 
for  food  purposes. 

141.  Are  these  eggs  as  good  as  shell  eggs? 

Yes;  they  are  high-quality,  wholesome  food,  handled  under 
absolutely  sanitary  conditions. 

142.  What  is  the  temperature  at  which  eggs  should  be  cold  stored? 

Frozen  eggs,  about  10"  Fahrenheit;  shell  eggs,  from  29°  to 
31^  Fahrenheit. 

EMBARGO. 

113.    What  is  an  embargo? 

An  authoritative  stopping  of  any  special  (rado. 
141.    What  is  the  value  of  an  embargo? 

It  keeps  a  check  on  all  supplies  coming  in  or  going  out  of 
the  country. 


16  FOOD  QUESTIONS  ANSWERED. 

145.  Y\l}at  ohject  can  we  obtain  hy  it? 

We  can  kocp  neutral  countries  from  dolivering  to  Germany 
food  ostensibly  wanted  by  the  neutral  country  itself. 

146.  What  significant  example  is  there  of  this? 

Fats.  Fats  sufficient  to  supply  the  fat  requirement  of 
7,700,000  soldiers  entered  Germany  in  1916.  A  large  per- 
centage of  those  fats  came  from  this  country.  The  embargo 
stops  such  leaks  as  that. 

EXEMPTION. 

147.  What  classes  of  civilians  are  exempted  from  following  conserva- 

tion rules? 
Invalids  and  old  people. 

148.  Are  not  children  exempt? 

Not  unless  they  are  ill  or  on  a  diet.  But  is  should  be  re- 
membered that  growing  children  need  more  of  certain  foods, 
such  as  whole  milk,  than  adults.     Don't  stint  the  children. 

FATS. 

149.  Do  Americans  eat  too  muclifai? 

As  a  Nation  we  have  the  reputation  of  being  the  greatest 
fat  eaters  and  wasters  in  the  world. 

150.  Why  is  it  necessary  to  save  fats? 

Because  fats  have  high  value  as  energy-producing  food  of 
a  sort  specially  needed  by  soldiers;  and  because  they  are 
needed  in  the  manufacture  of  high  explosives,  for  the  lubri- 
cation of  machinery,  and  for  ointments. 

151.  Why  are  fats  so  important  to  Germany? 

They  are  the  essential  food  that  Germany  most  lacks. 
Eating-fat  in  Germany  not  under  Government  control  costs 
from  S3  a  pound  up. 

152.  What  are  the  animal faisf 

Cream,  butter,  lard,  and  fats  of  all  animals. 

153.  What  are  the  vegetahle  fats? 

Olive  oil,  cottonseed  oil,  corn  oil,  and  oil  from  nuts. 

154.  7s  iliere  any  difference  in  the  value  of  animal  and  vegetahle  fats  in 

coohing? 
No;  vegetable  fats  are  just  as  good  as  animal  fats. 

155.  Is  there  any  essential  difference  betvjeen  fats  and  oils? 

No;  fats  are  solid  at  room  temperature  and  oils  are  liquid. 

156.  Hoio  can  we  save  fats,  especially  animal  fats? 

By  frying  less;  by  saving  meat  dri])pings;  by  using  butter 
only  on  the  table;  by  using  substitutes  for  lard;  by  wasting 
no  soap. 


FOOD  QUESTIONS  ANSWERED.  17 1 

157.  How  muclifat  should  an  adult  consume  daily? 

Not  below  40  grams  (about  Ih  ounces)  and  many  will  pre- 
fer 50  grams  (about  If  ounces)  or  GO  grams  (a  little  over  2 
ounces) . 

FISH. 

158.  Is  fisl  a  "Irain  food"  f 

No  more  so  than  other  flesh  foods.  Fish  is  rich  in  phos- 
phorus, and  for  this  reason  when  food  values  were  first  dis- 
cussed was  credited  as  "brain"  food.  Phosphorus,  however, 
is  no  more  a  brain  builder  than  other  substances. 

159.  Wfien  is  the  best  time  to  substitute  JisJi  for  Tneat? 

Durmg  the  spring,  summer,  and  fall  months  when  tho 
seasonal  varieties  of  fish  are  most  available  and  arc  produced 
in  the  largest  quantities. 

160.  Is  fish  cheaper  in  warm  weather? 

Yes.  Owing  to  the  diflicultics  the  fisheries  have  to  con- 
tend with  in  connection  with  storms  and  ice  during  the  winter 
months  the  catches  of  the  fishermen  are  much  less  than 
during  the  spring,  summer,  and  fall. 

161.  Vi'hich  are  more  plentiful,  salt-water  fish  or  fresh-water  fish? 

Salt-water  fish,  although  the  fisheries  of  our  Great  Lakes 
and  rivers  are  very  productive. 

162.  Are  supplies  of  fish  running  out? 

No;  the  Government  has  developed  new  fisheries  and  has 
recommended  varieties  not  commonly  known  which  arc 
wholesome  and  nutritious. 

163.  Vi^hj  must  we  pay  fancy  prices  for  fish? 

It  is  not  necessary;  there  should  be  in  every  market  at 
least  one  kind  of  fish  retailing  at  10  cents  a  pound  or  less. 

164.  Wh]/  should  we  have  frozen  fish? 

In  order  to  take  care  of  the  surplus  catches  of  certain  sea- 
sonal varieties  of  fish  and  make  quantities  of  such  varieties 
availa])le  in  our  food  supplies  during  the  winter  months  of 
the  year  when  the  total  catch  of  the  fisheries  is  below  normal. 

165.  Is  frozen  finh  wholesome? 

^fost  of  the  pack  of  frozen  fish  is  frozen  in  storage  plants 
at  tlio  water  in  the  heavy-producing  centers.  'I'he  fish  aro 
frozen  almost  immediately  after  coming  out  of  llu>  water  and 
are  in  a  thoroughly  wholesome  c<ui(lili()ii.  FrozcMi  lish  should 
bo  eaten  freely  and  tho  j)eople  should  not  fear  to  make  full 
use  of  supplies  wherever  available. 
70G8I°— 18 3 


18  FOOD  QUESTIONS  ANSWERED. 

16G.  Should  tJiejisTi  he  thaxoed  out  at  the  retailersfvi 

Wherever  possible  fish  should  be  l^aJilen  home  from  the 
retailer  in  a  frozen  condition  without  jbi^ing  thawed  out  by 
the  retailor.  , 

167.  What  should  the  houselie&peY  do? 

She  should  endeavor  to  secure  frozen  fish  from  the  retailer 
and  keep  the  fish  frozen  until  she  wishes  to  use  it. 

168.  How  is  the  lest  way  to  thaw  it  out? 

By  placing  it  on  ice  in  a  cool  place. 

169.  How  long  does  this  process  take? 

Several  hours. 

170.  Is  there  a  quicl<:er  way  to  thaw  it  out? 

Yes;  by  putting  the  fish  in  cold  water — never  use  hot  water. 

171.  Should  the  water  it  is  thawed  out  m  he  used? 

By  all  means  use  the  water  if  the  fish  is  boiled;  or  use  it  for 
chowder.  Some  of  the  value  of  the  fish  goes  into  the  water 
and  is  thus  lost  unless  the  water  is  made  use  of. 

172.  ^¥l^at  are  the  advantages  of  cold-storage  fish? 

1.  It  makes  it  possible  to  obtain  these  varieties  of  fish  in 
the  largo  cities  during  the  season  of  scant  or  no  production. 

2.  Its  effect  is  to  standardize  and  to  lower  the  annual  level 
of  prices. 

3.  Frozen  fish  can  be  shipped  in  refrigerator  cars  to  most 
any  point  and,  not  bemg  aft ec ted  by  ordinary  delay,  makes 
transportation  and  the  caring  for  fish  possible  and  safe. 

4.  It  provides  fish  out  of  season. 

173.  Bo  these  same  j)Ovnts  hold  good  for  cold-storage  foods  in  general? 

Yes. 

FLOUR. 

174.  Hou^  many  husJiels  of  wheat  makes  a  larrel  of  flour? 

4|  bushels. 

175.  How  many  founds  of  flour  in  a  harrel? 

196  poimds. 

176.  Ex'plain  the  "pound  for  pound"  or  "50-r50"  rule. 

The  rule  that  one  must  buy  1  pound  of  nonwheat  cereals 
listed  as  substitutes  for  every  pound  of  v/heat  flour  bought. 

177.  What  was  tlie  reason  for  the  so-called  "50-50"  order? 

To  save  wheat  by  encouraging  people  to  eat  more  of  other 
cereals.  i  «  , 

178.  Why  was  ilm  "50-50"  order  necessary? 

^      Because  of  the  ignorant  who  don't  know,  and  the  indifi'erent 
'  who  don't  care.  _^.,     .^^.         ,, 

179.  What  is  whole-wheat  flour? 

A  flour  containing  25  per  cent  or  more  of  bran,  shorts,  or 
middlings. 


FOOD   QUESTIONS   AXSWEKED.  19 

180.    ^Yllat  is  gra li chn  flou r 9 

Graham  iiour  is  the  whole  grain  of  the  wheat,  inohiding  the 
germ,  without  extracting,  without  the  addition  or  substitu- 
tion of  any  part  of  the  grain. 
ISl.    Why  are  these  flours  considered,  ivh eat  saving? 

Because  they  contain  a  higher  percentage  of  the  wheat 
grain  than  ordinaiy  flour;  they  yield  a  greater  amount  of 
Hour  from  a  given  amount  of  wheat. 

182.  May  they  he  used  on  wheatless  days? 

Yes;  in  foods  served  in  public  eating  places.  In  the  homo 
make  it  an  absolutely  wheatless  day  by  eating  more  potatoes, 
corn,  rice,  etc.,  and  cutting  out  all  use  of  wheat. 

183.  ^yhat  are  wheat-flour  substitutes  for  the  household? 

Plominy,  corn  grits,  corn  meal,  corn  flour,  edible  cornstarch, 
barley  flour,  rolled  oats,  oatmeal,  rice,  rice  flour,  buckwheat 
flour,  potato  flour,  sweet-potato  flour,  soya-bean  floiu",  milo, 
kafiir  and  feterita  flours,  and  meals. 
IS-l.   Can  flours  he  used  in  hread  making  vnthout  admixture  of  wheat? 

Other  flours  can  be  used  alone  in  many  cases  in  making 
quick  breads  or  steamed  brea<ls. 
185.    Why  should  I  not  huy  as  much  flour  as  I  wish? 

Because  in  this  war  we  can  not  consider  our  own  selfish 
interests.  One  person  refusing  to  cooperate  can  upset  tho 
plans  of  a  community;  an  upset  community  can  disrupt  a 
State;  a  disrupted  State  can  rob  a  Nation  of  victory.  We 
stand  or  fall  together. 

FOOD. 

18G.    Why  will  food  win  the  war? 

Because  fighters  can  not  fight  without  sufficient  food,  and 
the  civilians  of  America,  Britain,  France,  and  Italy  who 
support  soldiers  and  sailors  can  not  do  so  without  suflicient 
food,  and  we  are  going  to  see  that  this  food  is  available. 

187.  What  must  he  done  to  make  food  win  the  war? 

Food  must  be  abundantly  produced,  economically  manu- 
factured, evenly  distributed,  ami  carefully  conserved. 

188.  What  has  heen  one  of  the  chief  causes  of  the  Russian  trouhle  and  of 

riots  in  other  countries? 
Lack  of  food. 

189.  What  j>urposrs  does  food  s(rr(? 

ll  forms  l)]o()d,  tissue,  bone;  it  repairs  waste,  furni.slie.3  en- 
ergy for  all  kinds  of  work;  it  keeps  us  warm;  it  regulates  tho 
body  processes. 

190.  Whtre  dors  food  come  from? 

riaiits  and  animals,  and  to  a  sliglit  extent  from  minerals. 


20  FOOD  QUESTIONS  ANSWERED. 

191.  WJiat  are  tlic  tliree' great  classes  of  food  svibsta/ncesf 

Proteiii,  carbohydrates,  fat. 

192.  Are  there  other  iriiporfant  food  substances? 

Yes;  miiieral  substances  and  vitamines. 

193.  What  is  protein  food? 

Foods  whose  special  work  is  to  build  the  body  and  repair 
waste. 

194.  How  much  protein  is  needed  daily  for  the  average  man  doing 

moderate  ivorlc? 
2h  ounces. 

195.  Wliat  foods  are  rich  in  protein? 

Milk,  eggs,  meat,  fish,  cheese,  grains,  dried  legumes,  such 
as  peas  and  beans.  These  foods  do  not  all  contain  proteins 
of  equal  value. 

196.  What  are  the  fats? 

Fats  are  the  foods  whose  special  purpose  is  to  give  heat  and 
power  to  work.    They  also  serve  to  improve  flavor  of  foods. 

197.  Where  are  fats  found? 

Fats  are  found  prmcipally  in  meat,  poultry,  and  nuts,  and 
they  are  particularly^  familiar  in  the  form  of  butter,  cream,  and 
oils. 

198.  What  are  carbohydrates? 

They  are  sugars  and  starches. 

199.  Wliat  is  their  function? 

Like  fats,  their  chief  function  is  to  give  heat  and  power  to 
work. 

200.  Where  are  sugars  found? 

In  cane  and  beets,  sirups,  honey,  and  fruits,  especially  dried 
fruits. 

201.  Where  are  starches  faund? 

In  cereals,  grain  like  corn  and  rice,  potatoes,  dried  beans  and 
peas,  chestnuts,  peanuts. 

202.  .Why  do  cereals  require  long  coohing? 

Long  cooking  softens  the  outer  layer  of  the  grain  and  makes 
the  interior  contents  more  readily  available. 

203.  What  mineral  substances  are  found  in  food? 

Lime  salts,  iron  salts,  and  various  mineral  compounds  which 
serve  for  body  building  and  regulating. 

204.  Where  especially  are  they  needed? 

In  children's  diet. 

205.  What  foods  contain  mineral  suhstances? 

Milk,  fruit,  and  vegetables  are  important  sources. 

206.  What  is  cellulose? 

The  cellular  and  fibrous  tissue  such  as  is  found  in  fruita 
and  veoetables  is  called  cellulose. 


FOOD  QUESTIONS  ANSWERED.  21 

207.  WTiat  is  its  function? 

It  gives  bulk  to  the  diet  and  tends  to  prevent  constipation. 

208.  Wliat  are  vitamincs? 

Newly  discovered  substances  found  in  milk,  eggs,  meat, 
fruits,  vegetables,  and  whole  grains. 

209.  Wlmt  is  the  function  of  vitamines? 

To  h-elp  regulate  the  vital  processes  and  especially  to  pro- 
mote the  growth  of  children. 

210.  Uow  are  foods  classified? 

For  convenience,  food  can  be  subdivided  into  five  groups, 
as  follows: 

1.  Fruits  and  vegetables. 
^  2.  Meats,  meat  substitutes,  and  meat  savers. 

3.  Grains  and  other  stai'chy  foods. 

4.  Sugars  and  sweets. 

5.  Fats. 

211.  What  is  a  simple  cxplamition  of  eacli  group? 

1.  Fruits  and  vegetables  contain  mineral  matter  which 
helps  build  bones  and  tissues,  and  they  are  especially  good 
for  regulating  the  body  processes. 

2.  Ilklilk,  meats,  fish,  eggs,  cheese,  furnish  proteins  that  are 
especially  good  as  tissue  builders  and  repairers  of  waste 
tissue. 

3.  Potatoes,  corn,  rice,  and  other  cereal  grains  contain 
starch  and  are  good  as  body  fuel. 

4.  Cane  and  beet -sugar,  honey,  maple  sugar,  sirups,  sugai's 
in  fruits,  are  good  as  body  fuel  and  as  flavoring. 

5.  Cream,  butter,  meat  fats,  lai'd,  vegetable  and  nut  oils 
furnish  fat.  Fats  have  a  high  value  as  body  fuel  and  give 
pleasant  flavor  to  food. 

212.  ^Yllat  is  a  well-balanced  diet? 

One  containing  a  proper  proportion  of  the  iiye  food  groups. 
One  food  from  each  of  these  groups  should  be  used  each  day. 

213.  Does  this  principle  apply  to  everyone f 

The  diet  will  vaiy  with  the  age,  weight,  health,  occupa- 
tion, and  location  of  the  individual.     The  variation  is  largely 
in  the  ([uantity  rather  than  in  the  kind  used, 
2 11.   If  in  doubt  concerning  food  matta's  where  can  information  be 
obtained? 

From  tlif  l'\'(|crid  Voud  Administrators  of  the  States. 

GARBAGE.  ' 

215.   Is  there  anything  <f  indue  in  garbage? 

Yes;  it  contains  grease,  fertili/4ei"s,  and  ('(Ktilvitiif  for  hogs, 
chickens,  and  cattlo. 


22  rOOD   QUESTIONS  ANSWERED. 

216.  Can  any  of  tliese  values  he  recovered? 

Yes;  garbage  recovery  in  29  of  our  larger  cities  comes  to 
about  72,000,000  pounds  of  grease  and  150,000  tons  of  agri- 
cultural fertilizer  per  year,  valued  above  $11,000,000.  Many 
cities  use  part  or  all  their  garbage  for  feeding  hogs,  chickens, 
and  cattle.  Tliere  is  still  a  great  waste  in  many  cities  which 
means  a  loss  of  millions  of  dollars  annually. 

217.  IIow  are  the  grease  and  fertilizers  used? 

Grease  is  raw  material  for  nitroglycerine,  soaps,  water- 
proofing compounds,  paints,  etc.  Present  recoveries  give 
enough  glycerine  for  16,000,000  75-mm.  shells  and  acids  for 
about  200,000,000  12-ounce  cakes  of  soap.  The  fertilizer 
tankage  yields  nitrogen  and  other  plant  food. enough  to 
restore  the  soil  exhaustion  of  8,000,000  bushels  of  wheat. 

218.  Eoio  is  this  grease  and  fertilizer  oUained  from  garbage  f 

By  extraction  in  modern  garbage  reduction  plants. 

219.  7s  reduction  more  economical  than  feeding? 

The  returns  per  ton  are  about  equal.  Reduction  is  practi- 
cable only  in  larger  cities;  feeding  is  feasible  in  the  smallest 
communities. 

220.  How  much  forlc  is  produced  annually  on  garbage  feed? 

About  300  cities  of  over  10,000  population  and  totahng 
more  than  9,000,000  people  are  feeding  then-  garbage  to  hogs. 
The  amount  of  pork  actually  marketed  exceeds  30,000,000 
pounds. 

221.  Can  the  difference  hetween  garbage  fed  hogs  and  grain  fed  hogs  he 

detected  in  quality  of  j^orJc  ? 

Experts  can  not  tell  the  difference. 

HOARDING. 

222.  What  is  hoarding? 

Storing  away  more  than  the  food  supplies  needed  for  a 
reasonable  length  of  time. 

223.  Why  do  people  hoard? 

Because  they  fear  that  a  shortage  is  coming  and  wish  to 
protect  themselves,  even  though  it  be  at  the  expense  of  others. 

224.  What  ore  some  of  the  evil  effects  of  hoarding? 

.  It  raises  prices;  it  imposes  a  heavier  burden  on  those  abeady 
doing  their  utmost;  it  throws  out  of  joint  the  distribution 
system;  it  results  in  waste  whore  there  are  no  proper  facilities 
for  storing. 

225.  What  is  the  moral  wrcng  of  hoarding? 

It  is  selfish,  cowardly,  unpatriotic. 

226.  Why  is  hoarding  unnecessary? 

Because  the  Government  is  protecting  the  food  supply. 


FOOD  QUESTIONS  ANSWERED.  ,  2o 

227.  Is  tliere  any  laiv  against  lioarding? 

Yes;  the  food-control  act. 

228.  Is  there  any  imnisTiment  for  lioarders? 

Yes.  The  food-control  act  provides  fines  of  not  more  than 
$5,000  and  imprisonment  for  hoarding  of  food  bj-  dealers, 
manufacturers,  or  householders. 

229.  IIovj  is  the  dealer  i^unished  for  hoarding? 

His  license  may  be  revoked  and  he  may  be  prosecuted,  ^vith 
the  penalties  provided  in  the  act. 

230.  How  is  the  unlicensed  dealer  punished? 

His  wholesaler  is  required  to  cut  off  his  supplies. 

HOTELS  AND  PUBLIC  EATING  PLACES. 

2.31.    ^Y^\at  are  imhlic  eating  places? 

Hotels,  restaurants,  dining  cars,  and  other  places  where 
cooked  food  is  sold  in  public,  to  be  eaten  on  the  premises. 
For  the  purpose  of  regulation,  clubs  and  passenger  steam- 
5]hips  are  included  in  this  class. 

232.  IIow  do  they  participate  in  the  Food  Administration? 

Hotels  and  dining  cars  were  among  the  first  to  set  up  a 
conservation  campaign;  they  are  represented  in  the  Food 
Administration  by  volunteer  directors  at  Washington,  by 
hotel  chairmen  for  the  chief  districts,  and  by  State  chairmen 
attached  to  the  Food  Administration  staff. 

233.  IIoiv  do  tJiey  cooperate? 

By  observing  all"  requests  of  the  Food  Administration  in 
their  catering,  by  bringing  home  to  the  traveling  public  the 
Food-  Administration  program,  by  carrAnng  on  menu  cards 
the  Food  Administration  messages  and  slogans,  by  saving  in 
the  kitchen.  Dining-car  service  has  been  instrumental  in 
opening  riglit  of  way  on  many  roads  to  war  gardens  for 
emploj^ees. 

23  t.    Wliat  liave  they  accomplished? 

During  the  wheat  shortage  public  eatingplaces,  as  shown  by 
careful  estimates,  saved  25,000,000  pounds  of  wlieat  monthly; 
during  tlie  meal  shortage  in  the  winter  their  saving  Mas 
22,000,000  pounds  monthly;  on  dining  cars  alone  the  Si^.ving 
was  425,000  pounds  of  meat  and  350,000  pounds  of  wlieat. 
Hotels  were  among  tiie  first  to  take  tlie  ''total-abstinence 
pledge"  in  the  wheat-saving' campaigti  and  gave  telling  im- 
petus to  that  movement. 

235.  Ar«'.  hotel  prices  under  O'ovcrnmrnt  control? 

The  food-control  act  gives  the  F^od  Administration  no 
authority  to  deal  with  jirices  in  hotels  and  restaurants. 


24  rOOD   QUESTIONS  ANSWERED. 

LICEiNSING. 

23G.    'What  is  ilie  object  of  licensing? 

To  prevent  hoarding,  speculation,  profiteering,  manipu- 
lation b}^  middle  men  and  all  other  uijurious  practices. 

237.  ^Yhat  hind  of  j^eople  have  licenses? 

Ail  pei-sons  engaged  in  the  importation,  manufacture,  stor- 
age, or  distribution  of  certain  fundamental  foodstuffs  specified 
in  the  various  Presidential  proclamations,  except  retailers 
where  gross  annual  sales  do  not  exceed  $100,000. 

238.  What  foodstuffs  are  under  license  in  the  United  States? 

Grains,  vegetables,  lard  and  lard  substitutes,  milk  and 
butter,  cheese,  beef,  pork,  mutton,  poultry,  fish,  eggs,  sugar, 
fresh  and  dried  fruits;  canned  corn,  tomatoes,  and  peas;  dried 
peas  and  beans;  cabbages,  potatoes,  onions;  canned  salmon  and 
sardines;  wheat,  rye,  corn,  barley,  and  rice  flour;  feeds,  malt, 
green  coffee,  cotton  seed  and  its  products. 

239.  Have  any  licenses  heen  taken  away  from  merchants  f 

Yes. 

240.  For  what  reason  were  these  licenses  taken  away? 

Hoarding;  speculating  and  profiteering;  refusing  consign- 
ments of  foodstuffs  and  thereby  letting  them  spoil;  charging 
exorbitant  prices;  forcing  other  than  official  combination  sales. 

241.  How  did  the  Food  Administration  get  authority  to  introduce  the 

license  system? 

Through  a  provision  of  the  food-control  act,  passed  August 
10,  1917. 

242.  How  are  licenses  issued? 

Through  the  License  Division  of  the  United  •  States  Food 
Administration  at  Washington. 

243.  How  does  the  Food  Administration  Tceep  traclc  of  the  licensees? 

By  means  of  reports  sent  to  the  Food  Administration  at 
specified  periods,  or  as  called  for,  and  investigation  in  the  field. 

244.  Wiat  is  accomplished  hy  licensing? 

By  this  system  some  20  prime  commodities  are  controlled, 
speculation  is  killed,  profit  taking  hmited,  superfluous  middle 
men  ruled  out. 

245.  Is  there  a  law  against  practices  injurious  to  the  puhlic  interest? 

Yes,  there  are  heavy  penalties  for  manufacturers,  whole- 
salers, large  retailers,  and  others  handling  food  in  bulk,  who 
violate  the  law  or  regulations. 

246.  ^YIlat  classes  do  not  come  under  direct  control? 

The  consumer,  the  small  retailer,  the  farmer,  and  certain 
farmers'  associations. 


FOOD  QUESTIONS  ANSWERED.  25 

247.  i7ou'  does  the  Food  Administration  learn  about  stoclcs  of  food  on 

hand,  and  how  much  is  needed? 

From  trade  reports  and  investigations  carried  on  by  other 
branches  of  the  Government,  and  by  its  own  inquiries. 

MEAT. 

248.  IIow  can  we  save  meat? 

By  following  the  instructions  of  the  Food  Administration 
as  to  the  amount  and  kinds  of  meats  to  be  consumed. 

249.  lias  anything  accomplished  hy  "meatless  days,"  "meatless  meals," 

and  "porlcless  days  "  7 

Yes.  Our  meat  supplies  so  increased  that  there  was  enough 
to  meet  the  Allies'  needs  and  still  justify  a  normal  consump- 
tion at  home. 

250.  Is  this  enlarged  meat  supply  due  to  conservation  of  meat  as  directed 

hy  the  United  States  Food  Administration? 

In  large  part;  voluntary  abstinence  enabled  the  Govern- 
ment in  the  summer  of  1918  to  export  as  much  meat  as  trans- 
portation permitted;  at  the  same  time  production  of  pork 
and  poidtry  largely  increased. 

251.  Why  do  Food  Administration  requests  change  in  regard  to  these 

"meatless"  days  and  meals? 

Because  conditions  of  production,  MUes'  demands,  and 
shipping  facilities  change,  and  our  supplies  of  meat  must  be 
regulated  accordingly. 

252.  IIow  much  meat  did  we  export  before  the  war  to  the  Allies? 

3,000,000  poimds  of  beef  montMy,  45,000,000  pounds  of 
pork  products.  , 

25.3.  IIow  much  meat  were  we  able  to  ship  as  a  result  of  conservation? 

The  highest  quantity,  up  to  July,  1918,  was  395,255,000 
pounds. 

254.  What  is  the  attitude  of  the  Food  Administration  toward  "putting 

down"  porh  in  the  home? 

It  encourages  this  practice  as  it  will  relievo  the  burden  on 
transportation,  save  cost  of  packing,  and  provide  supplies  to 
carry  the  home  over  the  months  of  decreased  supplies. 

255.  Why  are  lamb  and  mutton  allowed  without  restriction? 

Because  beef  and  pork  are  the  meats  we  especially  need  to 
save  for  the  Allies. 

256.  May  we  eat  brains,  sweetbreads,  liver,  tongue,  ami  heart? 

Yes;  the  su])ply  of  these  is  ample. 

257.  Should  v)e  eat  those  meats  in  preference  to  steaks  and  roasts  oj  beef? 

Yes. 


26  FOOD   QUESTIONS   ANSWERED. 

25S.    Why  docs  the   Food  Adminisiration  einphasize  tlie  necessiiy  of 
raising  more  cattle  and  hogs? 

Because  land  devoted  to  the  support  of  dairy  cows  and 
hogs  produces  more  liuman  food  than  with  any  other  kind 
of  live  stock. 

RIILK. 

259.  Docs  the  Food  Adminisiraiion  aslc  us  to  decrease  our  consumption 

ofmillc? 

No;  nor  attempt  to  substitute  other  foods  for  it.  Use  all 
the  milk.  Children  need  ])lenty  of  whole  milk.  Use  spur 
and  skim  milk  in   cooking  and  for  making   cottage   cheese. 

260.  If  I  can  not  afford  whole  milk,  shall  I  get  slcim  milk? 

Yes;  skim  milk  is  an  excellent  food.  Try  to  make  uj)  for 
the  lack  of  fat  in  some  other  way.  But  remember  that 
children  should  have  whole  milk. 

261.  Is  milk  a  cheap  food  compared  to  its  food  value  f 

Yes.  Even  at  12  cents  a  quart  one  gets  protein  as  cheaply 
as  in  meat  at  25  cents  a  pound,  eggs  at  35  cents  a  dozen,  or 
fresh  cod  at  20'  cents  a  pound. 

262.  How  can  we  avoid  wasting  any  milk? 

By  using  all  remnants  of  sour  milk,  cream,  and  buttermilk 
in  cooking  and  for  homemade  cottage  cheese. 

263.  How  much  milk  does  a  child  need  each  day? 

At  least  a  quart  up  to  the  age  of  6  years;  after  that  at 
least  a  pint  up  to  the  age  of  12. 

264.  Does  an  adult  need  milk? 

Under  normal  conditions  it  is  not  absolutely  necessary 
as  it  is  for  children,  but  it  is  nevertheless  a  desirable  food 
for  adults. 

265.  ^¥hat  is  the  nourishment  in  skim  milk? 

It  contains  all  the  protein  of  whole  milk,  contains  lime, 
phosphorus,  milk  sugar. 

266.  Wliat  is  the  food  value  oi  milk? 

Milk  contains  protein,  fat,  and  carbohydrates,  and  minerals; 
by  reason  of  the  presence  of  vitamines  it  stimulates  the  growth 
of  tissue  in  adults  and  is  of  the  greatest  importance  for 
children's  diet;  it  should  be  regarded  as  a  food  rather  than  a 
beverage. 

267.  WTify  is  milk  so  imporiant  a  food? 

Because  it  is  the  most  complete  and  well  balanced  of  any 
single  food  and  is  a  vital  food  need  for  babies  and  children. 

268.  Hoiv  nvacli  milk  does  the  United  States  produce  annually? 

About  33,000,000,000  quarts  annually. 


FOOD   QUESTIONS  AXSWEKED.  27 

269.  How  is  tMs  milk  usually  distributed? 

4.3  per  cent  goes  to  feed  calves. 

6.6  per  cent  goes  into  the  production  of  ice  cream  and  con- 
densed inilk. 
■89.1  per  cent  is  used  in  ])utter  and  cheese  making  and  for 
fluid  use. 

PLEDGE. 

270.  What  is  the  Food  Administration  pledge? 

I  am  glad  to  join  in  the  service  of  food  conservation  in  our 
United  States  and  I  hereby  accept  membership  in  the  United 
States  Food  Administration,  pledging  myself  to  carry  out  the 
directions  and  advice  of  the  Food  Administrator  in  the  con- 
duct of  my  household  in  so  far  as  my  circumstances  permit. 

271.  What  loere  the  resitlts  of  the  pledge  campaign  in  the  fall  of  1917? 

Over  11.000.000  pledge  cards  were  signed  by  the  end  of 
November,  1917.  and  the  State  Food  Administrators  have 
continued  the  work  begun  by  Food  Administration  head- 
quarters. 

272.  ll  liat  should  I  do  f  I  wish  to  serve  the  cause  of  food  conservation? 

Get  a  pledge  card  from  your  State  Food  Administrator, 
sign  it,  return  it  to  him,  then  live  up  to  your  pledge. 

273.  ]yhaf  obligations  does  this  involve? 

Simply  and  solely  that  you  tr}^  your  best  to  conserve  food 
according  to  the  advice  of  the  Food  Administration. 

274.  Are  there  any  dues  to  pay  if  I  join  the  administration? 

There  are  no  dues;  there  is  no  tax;  the  pledge  card  is  not 
for  Government  use  in  any  way.  It  is  purely  a  record  of 
the  army  of  democracy  fighting  with  knife  and  fork  against 
a  brutal  autocracy. 

PORK. 

27.^.    Wltat  are  porTc  products? 

Pork,  ham,  bacon,  lard,  sausage. 
270.  Do  not  pork  products  come  under  the  head  of  fats  as  well  as  meats? 

Yes,  bacon  and  ham  both  have  much  fat,  and  lard  is  a 
well-known  fat. 

277.  Whij  is  the  hog  so  important? 

Hogs  turn  grain  and  roots  into  meat  and  fat  quickly  and 
economically,  and  the  increase  of  droves  is  much  faster  than 
tlic  increase  of  cattle. 

278.  lias  the  production  of  hogs  responded  to  demand? 

During  1917  we  produced  about  2,000, 000, 000  pounds  less 
tiian  in  1916;  the  situation  inii)ro\((l  (hrongh  the  winter  and 
in  recent  months  receii)ts  have  been  i)iling  up  faster  than 
shipments  di.sposed  of  them. 


28.  FOOD    QUESTIONS  ANSWERED. 

POTATOES. 

279.    What  is  tlic  food  value  of  potatoes? 

They  contain  starch,  hmc,  phosphorus,  u"on  and  potassium, 
salts  needed  in  the  diet,  and  they  are  an  alkahne  corrective 
in  the  general  diet,  neutralizing  acids  from  meats  and  other 
acid  foods. 
2 SO.    Why  are  we  urged  to  eat  potatoes? 

Because  the  potato  is  one  of  the  best  substitutes  for  wheat. 

281.  Why  are  potatoes  letter  hailed  in  their  skins? 

Because  in  that  way  they  have  50  per  cent  more  nitrogenous 
matter  and  40  per  cent  more  mineral  matter. 

282.  How  can  the  use  of  potatoes  save  wheat? 

Potatoes  eaten  abundantly  make  it  possible  to  get  along 
with  less  bread.  They  may  be  substituted  for  about  one- 
fourth  of  the  wheat  flour  in  making  ordinary  bread  and 
rolls. 

283.  Are  sweet  potatoes  easily  canned  or  dried? 

Yes. 

284.  Do  we  export  potatoes? 

Not  to  any  extent. 

285.  Why  not? 

They  are  too  bulky  unless  dried. 

PRICES. 

286.  Bid  food  pi'ices  rise  when  we  entered  the  war? 

Yes;  between  April  6  and  the  17th  of  May,  1917,  when 
Mr.  Hoover  was  asked  to  undertake  the  work  of  Food  Ad- 
ministrator, wholesale  prices  rose  17  per  cent  on  staple  foods. 

287.  Did  they  continue  to  rise? 

On  the  average  the  apex  was  reached  by  the  17th  of  May, 
1917,  and  since  then  there  has  been  a  slight  decline. 

288.  Can  the  Food  Administration  fix  prices? 

No;  that  pov/cr  or  its  delegation  lies  w^ith  Congress. 

289.  Is  the  primary  ohject  of  food  control  to  lower  prices? 

No;  it  is  to  secure  sufficient  food  for  us  and  the  Allies. 
Increased  production  is  absolutely  essential  for  this  purpose 
and  this  can  not  be  obtained  with  lowered  prices.  The  Food 
Administration  endeavors  to  make  the  price  yield  only  a  fair 
profit  to  the  producer,  so  that  he  makes  no  fictitious  profits 
out  of  the  consumer.  To  this  end  speculation  and  resales 
within  the  trade  and  superfluous  middlemen's  profits  are  for- 
bidden. 


FOOD  QUESTIONS  AISTSWERED.  29 

290.  Why  is  the  lowering  of  prices  not  the  first  object? 

Low  prices  will  not  win  the  war;  production  must  be  stimu- 
lated, for  increased  production  is  essential  to  win  the  war. 
Prices  must  be  high  enough  to  secure  sufficient  production. 

291.  How  did  the  idea  come  about  that  the  chief  object  was  to  lovjer 

prices? 

The  first  efforts  at  control  of  food  in  Europe  were  based 
upon  fixing  retail  prices;  further,  during  the  discussion  of  the 
food  bill  in  Congress  the  price  of  wheat  took  up  so  great  a 
,,  .  part  of  the  time  that  this  idea  gained  currency. 

292.  Were  any  prices  fixed  by  law? 

None  fixed;  minimum  prices  for  producers  were  estabhshed 
by  law  for  wheat  only.  Congress  in  the  food  act  provided  a 
minimum  price  of  S2  a  bushel  for  producers  for  the  1918  crop. 
The  President  estabhshed  a  fair  price  on  the  basis  of  S2.20  a 
bushel  for  the  1917  crop,  which  was  continued  for  the  1918 
crop  by  proclamation  of  February,  1918. 

293.  How  have  the  pnces  of  beef  and  porlc  products  been  handled? 

The  United  States  Food  Administration  has  no  authority 
to  fix  prices;  it  influences  prices  through  buying  for  the  Army 
and  the  ^Vllies.  The  first  consideration  has  been  to  maintain 
prices  that  will  encourage  production;  next,  to  hold  down 
margins  to  gain  the  lowest  possible  price  for  the  consumer, 

294.  How  have  retail  prices  risen  since  the  beginnin.g  of  the  war  (to 

December,  1917)? 

In  Germany  prices  are  230  per  cent  higher  (latest  available 
date  is  October,  191G). 

In  England  prices  are  117  per  cent  higher. 

In  Canada  prices  are  65  per  cent  higher. 

In  United  States  prices  are  53  per  cent  higher. 

295.  What  has  alvmys  been  the  war-time  trend  of  prices? 

Heretofore  prices  have  increased  radically  even  without  the 
danger  of  actual  world  shortage  which  we  face  to-day.  This 
has  been  due  to  speculative  influences. 

296.  What  malces  prices  so  high? 

The  war  conditions  of  increased  demand,  increased  cost  of 
raw  materials  and  labor,  and  scarcity  of  labor. 

297.  What  are  other  causes  for  prices  rising  unreasonably? 

Trade  nnini|)ulati()n,  local  scarcity  duo  to  transportation 
troubles,  and  sometimes  the  greed  of  the  dealer. 

298.  What  can  the  consumer  do  when  cxiortionatr  prices  are  charged? 

Report  to  the  local  food  administrator. 

299.  How  can  consumers  Icnow  wliethcr  they  are  being  charged  excessive 

rates  by  the  retailer? 

By  consulting  the  Fair  Price  List  printed  in  the  newspai)ers. 


80  '  FOOD  QUESTIONS  ANSWERED. 

300.  ^yill  tlic  Food  Administration  not  deal  with  the  question  of  iwicesf 

Yes,  to  the  best  of  its  ability;  but  it  must  be  remembered 
that  war  brings  about  abnormal  coiiditious  which  must  be 
accepted  bravely. 

301.  How  have  retail  prices  heen  affected  hy  the  license  system? 

They  have  been  kept  from  being  as  high  as  they  would 
otherwise  be. 

302.  7s  tliere  any  example  of  this? 

Sugar.  The  retail  price  has  stayed  between  9  and  12  cents 
a  poiaid,  whereas  with  no  control  it  would  probably  have 
reached  noa^vly  50  cents  a  pound,  judging  from  our  past  ex- 
perience, when  there  was  neither  a  national  nor  international 
sugar  shortage. 

303.  Is  a  " reason ahle^'  price  a  loiu  price? 

Not  necessarily.  Under  abnormal  conditions  a  reasonable 
price  may  be  actually  high. 

PROFITEERING. 

304.  What  is  proiiteering? 

Making  unreasonable  profits  by  unfair  trade  practices. 

305.  Has  proiiteering  heen  aholished? 

In  many  food  lines  it  has  been  eliminated,  even  in  the  face 
of  actual  shortage. 

306.  What  has  the    United  States  Food  Administration  done  to  curh 

p>rofiteering? 

It  has  issued  licenses  to  retail  dealers  in  foods  doing  a  busi- 
ness of  $100,000  or  more  a  year,  and  all  wholesalers  dealing  in 
licensed  commodities;  it  has  issued  lists  of  fair  food  prices  as 
a  guide  to  the  consumer;  it  has  revoked  licenses  and  imposed 
fines  upon  profiteers;  it  has  issued  "maximum  margins"  of 
profits  in  certain  staple  articles;  it  has  instituted  sj^stems  of 
inspection. 

307.  How  dcres  this  checJc  jyroiiteering? 

If  the  dealer  does  not  follow  instructions  he  loses  his  license 
and  must  stop  his  business. 

308.  Does   this  mean   that  wholesalers   are   under  direct   Governraent 

control? 
Yes. 

309.  7s  the  small  dealer  under  Government  control? 

No.     He  is  under  indirect  control. 

310.  In  what  loay? 

If  he  charges  profiteering  prices  he  gets  no  more  supplic- 
from  the  wholesaler  who  is  under  direct  control. 


FOOD  QUESTIOlSrS  ANSWERED.  31 

311.  WTiut  Tias  heen  the  effect  of  this  indirect  control? 

It  has  kept  prices  from  soaring.  (See  example  given  above 
under  Prices.) 

312.  What  rules  help  particularly  to  eliminate  proUteeringf 

The  rule  which  forbids  the  resale  of  food  commodities  within 
the  same  trade,  without  reasonable  justification;  the  rule  pro- 
hibiting more  than  normal  profits,  and  the  rule  against 
hoarding. 

RETAILERS. 

313.  What  control  has  been  exercised,  over  the  small  retailerf 

He  can  not  get  supplies  from  the  wholesalers  who  are  di- 
recth'  controlled  if  he  does  not  conform  to  rules. 

314.  Has  this  control  been  successful? 

Yes. 

315.  What  has  been  the  attitude  of  retail  grocers? 

Over  60  per  cent  of  the  retail  grocers  of  the  country  have 
voluntarily  signed  the  pledge  card  to  obey  instructions,  and 
more  pledges  are  being  received  daily. 

316.  Why  should  the  buyer  order  consistently? 

Because  demand  creates  supply.  Retailers  do  not  stock  up 
very  far  ahead  and  they  will  not  put  money  into  food  nobody 
asks  for. 

317.  How  can  the  buyer  cooperate  successfully  in  this? 

By  ordering  evenly.  Don't  fast  one  week  and  feast  the 
next.     Be  careful  and  steady. 

318.  Why  is  it  wrong  to  complain  to  the  grocer  or  grocer's  dcrk  about 

the  Food  Administration  regulations? 

Because  neither  the  grocer  nor  his  clerk  is  responsible  for 
the  regulations.  Furthermore,  it  is  unpatriotic  and  makes 
the  necessary  cooperation  })etwccn  grocer  and  Food  Admin- 
istration more  difficult. 

SUBSTITUTES. 

319.  What  is  a  substitute  food? 

A  food  similar  in  food  value  to  the  one  we  want  to  save. 

320.  What  foods  may  supply  the  place  ofivheat? 

Corn,  oats,  rice,  white  and  sweet  potatoes,  barley  and  other 
cereals. 

321 .  What  are  substitutes  for  mrat  ? 

Poultry,  fish,  sea  food,  milk,  cheese,  eggs,  nuts,  legumes, 
and  cereals. 

322.  ^'an  any  of  these  be  usrd  iu  pbire  of  all  the  meat.' 

Yes;  with  the  exception  of  legumes  and  cereals. 


32  FOOD   QUESTIONS  ANSWERED. 

323.  ^y1lat  are  }Kirt  substitutes  for  meat? 

All  the  legumes — peas,  beans  (soy,  navy,  lima,  kidney, 
pinto),  lentils,  ])eanuts. 

324.  llVu;^  are  substitutes  for  sugar? 

Honey,  maple  sirup,  corn  sirup,  sorghum,  and  molasses. 

325.  Can  honey  he  substituted  in  recipes  demanding  suga/r? 

Yes.  When  recipes  also  contain  flour  allow  for  the  addi- 
tional water  in  honey  by  omitting  one-fourth  of  the  liquid 
called  for  in  the  recipe. 

326.  ^Y?lat  are  substitutes  for  butter  and  lard? 

Ohve  oil,  corn  oil,  cottonseed  oil,  saved  meat  drippings. 

327.  Is  there  a  substitute  for  milk? 

No. 

328.  When  substitutes  are  more  expensive  than  the  food  we  are  asJced 

to  save,  what  can  those  in  moderate  circumstances  do? 

They  can  bend  all  their  efforts  to  see  that  there  is  no  waste 
of  food. 

SUGAR. 

329.  How  can  loe  save  sugar? 

By  using  substitutes,  avoiding  all  waste,  cutting  down  the 
use  of  sugar  as  far  as  possible,  avoiding  foods  which  recjuire  an 
excessive  amount  of  sugar,  especially  "ornamental"  sugar 
(such  as  frosting),  and  giving  up  candy  and  soft  drinks. 

330.  Does  it  save  sugar  to  use  brown  sugar  instead  of  granulated? 

If  there  is  any  saving  it  is  too  slight  to  be  of  value. 

331.  How  much  sugar  may  we  eat? 

In  June,  1918,  the  amount  for  the  householder  was  fixed  at 
3  pounds  a  month  per  person.  This  amount  is  subject  to 
change  with  changing  conditions. 

332.  Does  this  amount  include  candy  and  soft  drinks? 

Yes.  We  should  reduce  our  consumption  of  candy  and 
soft  drinks  as  much  as  possible. 

333.  Does  this  amount  include  the  sugar  used  in  canning  fruits  and 

vegetables? 
No. 

334.  What  could  we  accomplish  by  cutting  out  the  use  of  candy  alone? 

We  could  thereby  release  enough  sugar  to  meet  the  French 
shortage,  or  to  more  than  meet  the  shortage  of  Italy. 

335.  WJiat  was  one  factor  that  probably  helped  bring  about  the  sugar 

shortage  last  year? 

Canning  and  preserving.  In  August,  1917,  there  was  an 
increase  of  48  per  cent  and  in  September,  1917,  an  increase  of 
44  per  cent  of  sugar  consumption  ovci'  the  corresponding 
months  of  1916. 


FOOD   QUESTIONS   ANSWERED.  33 

336.  Wa^  tJiis  good  conservation  f 

Yes;  it  was  justified  in  the  long  run. 

337.  Vvill  there  he  another  sugar  famine? 

If  tlie  xlmerican  people  will  use  no  more  tlijin  tlic  amount 
stipulated  by  the  Food  Administration  and  refrain  from 
hoarding,  there  is  little  likelihood  of  another  serious  shortage. 

338.  HoiD  is  sugar  used  commercially? 

In  breadstuffs,  condensed  milk,  flavoring  extracts,  che^ving 
gum,  certain  medicines,  confectioner}^,  canned  fruits  and 
vegetables,  cocoa,  chocolate,  sirups,  and  beverages. 

339.  When  did  the  beet-sugar  industry  begin  in  the  United  States? 

About  1886. 

340.  W?iat  has  its  increase  been  since  then? 

From  896  tons  to  820,657  tons,  or  over  90,000  per  cent  in- 
crease. 

341.  Does  the  United  States  get  most  of  its  sugar  from  this  country? 

No.     Most  of  it  is  imported,  and  refined  here. 

342.  Why  should  we  not  compare  our  total  consumption  of  sugar  iv-ith 

the  sugar  rations  of  the  allies? 

Because  total  consumption  means  household  use  and  com- 
mercial use,  while  the  rations  are  amounts  allotted  to  indi- 
viduals, and  do  not  even  include  the  allowance  for  canning 
and  proser\ang. 

343.  What  ivas  the  total  per  capita  consumption  in  the   United  States 

for  1917? 

84.35  pounds. 

344.  JIow  much  of  this  xcas  for  household  use? 

61.15  pounds  per  person. 

345.  What  v:as  the  total  per  capita  consumption  in  England  and  in 

France  in  1916? 

66.82  pounds  in  England. 

37.83  pounds  in  France. 

346.  To  what  amount  ivas  the  indiridval  ration  in  the  waning  coun- 

tries reduced? 

In  July,  1918,  the  rations  wcn^  as  follows: 

England,  26  pounds  a  year. 

France,  13.2  pounds  a  year. 

Italy,  13.2  pounds  a  year. 

Germany,  21  pounds  a  year. 

These  rations  are  not  guaranteed.  They  represent  the 
maximum  portion  possible  if  tlio  Government  can  g(^t  the 
sugar. 


34  FOOD   QUESTIONS   ANSWERED. 

347.    117;;/  can  ice  not  depend  more  largely  upon  sMpments  of  sugar  from 
Java  and  the  Philippines? 

Bccaiiso  the  journey  is  so  long  that  it  is  an  extravagant  use 
of  ships. 
34S.  Are  there  restrieiions  on  manufacturers  and  dealers? 

Retailers  are  allowed  to  buy  only  on  certificates;  manu- 
facturers can  got  only  a  percentage  of  th':^ir  former  require- 
ments, usually  50  per  cent;  less  essential  uses  are  rigidly  con- 
trolled. 

VEGETABLES. 

349.  Do  Americans  as  a  whole  cat  many  vegetables? 

They  comprise  too  small  a  pai't  of  the  American  diet. 

350.  How  can  we  use  vegetables  to  conserve  the  staples? 

Increase  the  amount  of  vegetables  eaten  in  July,  August, 
and  September  and  then  save  a  portion  of  cereals,  meat, 
sugar,  for  winter  use. 

351.  Are  vegetables  as  nourishing  as  other  foods? 

They  do  not  contain  as  much  protein  and  fat,  but  they 
are  rich  in  starch  and  mineral  salts.  Sailors  and  explorers 
without  fresh  vegetables  suffer  from  scurvy,  v/hich  these 
mineral  salts  prevent  in  a  balanced  diet. 

352.  What  other  part  do  vegetables  play  in  the  diet? 

They  are  excellent  for  "roughage."  Human  beings  can 
not  live  entirely  on  rich  concentrated  foods. 

353.  Why  should  vegetables  be  used  in  the  diet? 

Because  they  not  only  lend  variety  to  the  diet  but  are 
health  agents.     They  give  bulk,  mineral  salts,  and  vitamines. 

354.  What  are  legumes,  and  why  are  they  so  called? 

They  are  beans,  peas,  lentils,  and  peanuts.  They  are 
called  "legumes"  because  the  protein  they  contain  is  known 
as  "legumen." 

355.  What  is  the  nutritive  value  of  legumes?  ■ 

They  contain  more  protein  than  other  vegetables,  and  may 
be  U3ed  in  place  of  meat. 

356.  What  vcgdaMes  may  be  used  to  save  wheat? 

Potatoes,  sweet  potatoes,  and  partially  ripe  bananas 
(cooked). 

357.  What  are  the  chief  Harchy  vegetables? 

Irish  and  sv/cet  potatoes,  and  the  legumes. 

358.  Which  vegetables  contain  mineral  matter? 

All  of  them.  Spinach,  carrots,  cabbage,  lettuce,  and  many 
others  contain  iron. 


FOOD  QUESTIONS  ANSWERED.  05 

359.  WTiat  u^e  can  he  made  of  the  water  in  which  vegetables  have  he^n 

boiled? 

It  can  be  used  for  soups  or  gravies  or  sauces.  It  contains 
valuable  mineral  salts  necessary  for  health. 

360.  In  drying  vegetables  is  tlieirfood  value  affected? 

No.     Nothing  has  been  removed  but  the  moisture. 

361.  In  ivhat  way  do  vegetables  prove  good  substitutes  for  other  foods? 

Tliey  contain  many  of  the  body-building  and  regulating 
elements  that  we  have  been  accustomed  to  get  from  other 
foods. 

362.  What  is  the  special  value  of  using  vegetables  in  country  districts 

and  small  towns? 

It  wiU  relieve  the  transportation  situation. 

363.  How  can  we  use  vegetables  to  help  the  Allies? 

Eat  as  many  perishables  in  place  of  staples  as  possible ;  eat 
them  as  near  the  source  as  possible ;  and  conserve  staples  for 
winter  use  and  for  export  to  the  Allies. 
36-1.  IIoiv  can  small  savings  in  the  country  help? 

If  the  rural  population,  including  smaller  towns  (up  to 
2,500),  would  reduce  daily  consumption  during  July,  August, 
and  September  by  1  ounce  of  sugar,  4  ounces  bread,  1^  ounces 
meat,  and  substitute  vegetables  therefor,  it  would  represent 
a  saving  of  21,000,000  bushels  of  wheat,  157,000  tons  sugar, 
1,250,000  beeves. 

WAR   GARDENS. 

365.  ^^llat  is  a  war  garden? 

It  is  a  garden  in  a  back  yard  or  vacant  lot  or  other  hitherto 
waste  land  for  the  purpose  of  increasing  food  production. 

366.  ^VIlat  is  the  aim  of  the  war  garden? 

To  take  the  strain  off  transportation  by  making  each  com- 
munity self-supporting. 

367.  Why  is  it  so  important  at  this  time? 

Because  railroads  are  greatl}*  hampered  by  car  shortage 
and  freight  congestion.  Demands  for  home  carrying  must 
be  reduced  to  the  lowest  point. 

368.  What  is  vnse  to  raise  in  v)ar  gardens? 

According   to  soil   and   climate   and   local   needs   as   many 
staples  as  possible,  such  as  potatoes,  beans,  beets,  carrots, 
turnips,  etc.,  which  store  easily. 
'.W.).    Why  should  root  vegetables  be  stored  for  the  wlutvr? 

To  relieve  transportation;  to  furnish  foods  in  place  of 
wheat  and  meat;  to  equalize  prices  and  distribution. 


36  FOOD    QUESTIONS   ANSWERED. 

370.  Should  any  pcrishahles  he  raised? 

By  all  mca.i ',  but  only  enough  fo:-  daily  use.  Do  not  plant 
ah  overstock  that  will  haro  to  be  cauned  in  a  hurry  in  order 
to  conserve  it. 

371.  Does  fnis  mean  that  we  ought  not  to  can,  preserve,  and  dry? 

No;  it  is  to  warn  against  the  mistakes  of  last  year  vvh?n 
too  many  perishables  were  planted  to  be  well  taken  care  ol". 
Plant  wisely  with  an  eye  to  future  needs. 

372.  Ought  seeds  to  he  saved  for  next  year? 

Yes;  your  State  college  of  agriculture  will  furnish  inform;.- 
tion  on  what  seeds  to  save  and  how  to  save  them  ? 

WASTE. 

373.  Tlotv  can  we  eliminate  vxiste? 

By  being  careful  in  the  buying,  preparing,  cooking,  serving, 
utilizing  of  food. 

374.  7s  waste  of  food  'prevalent? 

Yes;  it  has  been  a  standard  criticism  on  Americans  that 
we  waste  what  other  nations  would  live  on. 

375.  IIow  do  small  individual  instances  of  waste  amount  to  large  sums? 

One  slice  of  bread  wasted  every  day  in  every  home  in  the 
United  States  equals  over  7,600,000  bushels  of  wheat  a  year 
or '456,250,000  pound  loaves  of  breul;  h  cupful  milk  so  wasto>i 
equals  912,500,000  quarts  a  year;  one  small  butter  ball  wasto.l 
equals  over  114,000,000  pounds  a  year. 
378.  Hoiu  much  meat  would  he  wasted  in  yo  of  a  pound  thrown  away 
every  day  hy  every  person  in  the  United  States? 

456,000,000  pounds;  equal  to  the  edible  portions  of  538,000 
beeves,  291,000  calves,  625,000  sheep  and  lambs,  and  2,132,000 
hogs. 

377.  Is  it  true  that  there  is  great  waste  in  Army  camps? 

Army  camps  are  endeavoring  to  eliminate  every  bit  of 
food  waste.  A  food  conservation  officer  has  been  appointed 
for  each  camp, 

378.  What  have  the  Army  camps  already  accomplished  in  food  saving? 

They  are  saving  more  flour  than  civilians.  The  soldier 
in  our  Army  is  eating  19  pounds  less  flour  a  year  than  the 
Food  Administration  asks  the  civilian  consumer  to  use.  It 
is  estimated  that  $7,500  is  saved  daily  by  the  "clean  plate" 

in  camp. 

WHEAT. 

379.  Why  must  wheat  he  saved? 

Wlieat  is  a  prime  military  necessity,  for  its  high  keeping 
quality  and  easy  transport,  its  universal  acceptance  and  pecu- 
liar fitness  for  bread  making;  stocks  were  short  last  fall  and 
rescn'os  low. 


FOOD  QUESTIONS  AXSWERED.  37 

380.  How  shall  tve  save  loheat? 

By  keeping  to  an  allowance  of  Ih  pounds  a  week  during 
shortage,  or  less  or  none  if  one  can;  by  observing  wheatless 
meals  and  days  when  so  directed ;  by  using  quick  breads,  rice, 
hominy,  oatmeal,  and  the  like  in  place  of  wheat;  potatoes 
and  vegetables  in  place  of  bread. 

381.  Ila^  the  stringency  in  the  wheat  market  caused  higher  retail  'prices? 

On  the  contrary,  though  the  price  to  the  farmer  has  been 
higher  throughout  the  year,  the  price  of  flour  has  ranged  $6 
a  barrel  less  than  the  preceding  year. 

382.  VHiicli  are  Hie  greatest  wheat  ])roducing  countries? 

United  States,  Russia  in  Europe,  India,  Canada,  ^Vi-gentina, 
Australia. 

383.  Why  is  wheat  from  Argentina  and  Australia  not  available  for  the 

Allies? 

Lack  of  ships,  trade  route  too  long,  too  great  danger  from 
submarines. 

384.  How  did  the  supply  of  toheat  available  for  export  for  the  crop  year 

1917-18  corapare  tvith  the  supply  for  the  previous  year? 

In  the  year  1916-17  our  total  supply — i.  e.,  the  crop  and 
what  was  carried  over  from  the  previous  year — amounted  to 
815,492,000  bushels,  of  vvhich,  at  normal  consumption,  allowing 
for  increased  acreage  to  be  sown,  we  v\^ould  use  647,524,000 
bushels,  leaving  an  exportable  surplus  of  167,968,000  bushels. 
During  the  past  year  our  wheat  supply  was  only  671,234,000 
bushels — crop  620,156,000  bushels  and  carry-over  51,078,000 
bushels) — ^udiich  would  allow  a  normal  exportable  surplus,  with 
a  further  allowance  for  increased  sowings,  of  only  13,710,000 
bushels,  or  less  than  one-tenth  of  the  amount  available  in  the 
previous  year. 

385.  How  did  our  actual  exports  to  our  Allies  compare  with  the  total 

available  for  export. for  these  two  years? 

In  the  11  months  ending  May  31,  1917,  we  exported  to 
our  Allies  118,074,287  bushels  of  wheat  and  flour,  or  70  per 
cent  of  the  exportable  surplus,  while  in  11  months  ending 
May  31.  1918,  we  sent  them  102,169,613  bushels,  or  ahnost 
j'ight  times  as  much  as  would  ordinarily  be  availalvle  for  all 
our  exports  in  12  months. 
3s0.  I/oiv  vjerc  wc  able  to  send  so  much  more  in  proportion  to  our  sitppl'f 
than  the  previous  year? 

By  (h'creasing  our  consumption  of  wheat  pro(hicts.  The 
result  ha.s  been  an  adchtion  of  almost  90, 000, ()()()  bushels  of 
wheat  to  the  Allies'  meager  .supplies  above  what  would  onli- 
Hiirily  be  fivaihiblc.  This  is  equal  to  <he  entire  wheat  croj)  of 
the  L'nited  King(Kjni. 


38  FOOD  QUESTIONS  AKS     .l'?ED. 

387.  7s  there  any  Ircad  in  Europe  noiv  made  entirely  of  wheat  Jl our  f 

Only  the  bread  that  sokliers  get.     No  civilian  gets  white 
bread. 
3SS.    What  does  "tuheat  extraction"  mean? 

That  proportion  of  the  wliole  grain  or  berry  that  goes  into 
the  finished  flour. 

389.  What  is  the  jMrcentage  of  u^ieat  extraction  in  different  countries? 

In  the  United  States,  74  per  cent. 
England,  81  per  cent. 
France,  81  per  cent. 
Italy,  81  per  cent. 

390.  Why  is  a  higher  extraction  than  SI  per  cent  unwise? 

Because  a  higher  extraction  contains  more  of  the  wheat 
berry  usually  devoted  to  cattle  feed,  and  while  this  is  good 
for  cattle,  it  is  not  so  digestible  for  human  beings. 

391.  Would  a  continued  use  of  flour  of  higher  extraction  than  81  per 

cent  cause  malnutrition? 

It  was  found  in  Belgium  that  where  the  children  were  so 
dependent  on  bread  for  the  bulk  of  their  diet  they  suffered 
from  malnutrition  from  eating  bread  made  of  too  highly 
extracted  flour. 

392.  Do  they  now  mill  di/ferent  grades  of  flour  as  ivas  done  before  the 

war? 

No ;  all  flour  is  now  of  one  grade. 

393.  Does  a  higher  extraction  of  wheat  mean  conservation? 

Yes;  it  utilizes  much  more  of  the  berry  as  flour  than  was 
done  before  the  war. 

394.  If  we  are  milling  now  74  per  cent  of  the  wheat  herry,  what  becomes 

of  the  otJier  26  per  cent? 

It  is  used  for  different  grades  of  live-stock  feed. 

395.  Why  do  we  not  mill  a  higher  percentage  than  14? 

Because  flour  milled  above  that  spoils  more  easily  and  is 
not  durable  enough  for  stores  that  may  be  kept  six  months 
before  consumption. 

396.  What  was  our  former  wheat  extraction? 

72  per  cent. 

397.  How  does  wheat  stand  in  food  value  per  acre? 

It  stands  next  to  corn. 

398.  What  is  a  close  second  to  wheat  in  food  value? 

Rice,  especially  unpolished  rice. 

399.  Can  pastries  be  made  without  wheat? 

In  several  hotels  they  have  been  made  of  rice,  corn,  potato, 
and  other  flours  with  such  success  that  patrons  have  been 
unable  to  tell  the  difference. 


FOOD   QUESTIONS    AXSWEEED.  39 

400.  STiouM  we  use  suhstitute  flour  for  wheat  when  wheat  flour  is  as 

cheap  or  cheaper? 

Yes ;  because  wheat  is  needed  abroad.  Tlie  supply  is  limited, 
so  we  must  cut  down  if  we  are  to  help  our  comrades. 

401.  Why  elo  j^eople  ask  such  questions  as  4.OO? 

Because  they  have  not  reahzed  the  issues  at  stake  in  this 
war.  Now  is  not  the  time  for  the  individual  to  seek  cheap 
food,  or  to  complain  because  he  is  asked  to  forego  the  food 
he  prefers  for  something  just  as  nourishing  but  not  so  pleasing 
to  him ;  it  is  a  time  to  bend  every  effort  to  winning;  the  war. 
See  that  the  soldiers  and  sailors  and  the  munitions  workers 
get  the  food  they  need.  They  are  doing  the  dirty,  cruel, 
incessant  work  of  fighting  for  you. 

Index  No.  E— 2G 

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